Maple Roasted Carrots with Cranberries
Elevate your dining experience with our Maple Roasted Carrots with Cranberries—a vibrant, flavorful vegan side dish that’s perfect for any occasion. This delightful recipe combines the natural sweetness of tender roasted carrots with the tartness of fresh cranberries, all drizzled with rich maple syrup. The addition of aromatic herbs and spices creates a harmonious blend that will impress your family and friends alike.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 4 people 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Vegan
Ingredients
Scale
- 500 g medium young carrots, scrubbed clean
- 100 g fresh cranberries
- 60 ml maple syrup, divided
- Zest of ½ large orange
- 30 ml olive oil
- 3 tsp harissa paste, adjust to taste
- Fresh thyme or lemon thyme
- 1 garlic clove, finely grated
- ½ tsp salt, adjust to taste
- Black pepper, to serve
- 20 g almond flakes
Instructions
- Preheat oven to 170° C / 340° F fan forced (or 190° C / 375° F without fan).
- Trim and halve the carrots lengthwise for even roasting.
- In a small bowl, coat cranberries in 1 tablespoon maple syrup and mix in orange zest.
- In another bowl, combine olive oil, remaining maple syrup, harissa paste, thyme leaves, garlic, salt, and black pepper to create the marinade.
- Coat the carrot halves in the marinade, spacing them out on a lined baking tray; add cranberries if there's space.
- Roast for 20-25 minutes until carrots are tender and slightly caramelized; monitor cranberries closely to avoid overcooking.
- Toast almond flakes in a hot pan until golden brown.
- Serve roasted carrots topped with cranberries and toasted almonds.
Nutrition
- Serving Size: Approximately 150 g
- Calories: 180
- Sugar: 18g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg